The Best German Chocolate Cheesecake

German Chocolate Cheesecake-

This German Chocolate Cheesecake is full of insanity and such a treat! Featuring a crunchy Oreo cookie crust, creamy chocolate cheesecake filling, and coconut and pecan toppings … it’s a total showstopper! Bonus: You can make it up to 4 days in advance!

Summer is right around the corner! And that means soon… there will be days when it will be too hot to bake it! But that doesn’t mean we won’t be able to fix our sweets! Because I don’t like any bake recipe very much! Starting with this crazy German chocolate cheesecake!

This recipe was very inspired by my No-Bake German Chocolate Pie and my No-Bake Espresso Chocolate Cheesecake! Like those two dishes there is a cult around these parts (have you made them?) So I decided to combine them to make this no-bake German chocolate cheesecake which is the tastiest of this world.

How to make German Chocolate Cheesecake-

Make your oreo cookie crust by combining crushed oreo cookies and melted butter. Press into spring pan and freeze.
Melt the chocolate and set aside to cool. Meanwhile, beat your cream cheese with an electric mixer until completely smooth and fill your cheesecake. Add in sugar, brown sugar, cocoa powder, and vanilla extracts and beat smooth. Add to cream and beat on low speed until combined. Finally, fold in the melted chocolate.
Pour the filling over the cooled crust, then keep the cheesecake in the fridge and cool completely.
Once the cheesecake is set, you can make and add frosting to your coconut pecans. After adding the toppings, you must refrigerate the cheesecake for an additional hour before slicing.

Tips and tricks for German Chocolate Cheesecake recipe success:

Because this cheesecake is primarily made of chocolate, I strongly suggest using a quality brand that you melt well and taste good.
This cheesecake crust is made from crushed Oreo cookies and melted butter. Do not remove the filling from Oreo cookies before crushing them.
When it comes to crushing your Oreo cookies, you have options. If you own a food processor or high-power blender, you can simply place the cookies in the body of the machine and pulse until they are in fine pieces. You can roll the cookies with a rolling pin or wine bottle, placing them in a large ziplock bag. Just make sure that all the cookie bits have been finely crushed, as the larger ones will easily break the crust.
Because the crust won’t bake, make sure you press it very firmly into the bottom pan! This will help the crust stay together when you slice the cheesecake.
Freezing the crust before filling is an important step that should not be skipped. I think 30 minutes is the right time, but you can cover the crust and freeze it up to 1 month in advance!
This recipe requires a 9 inch spring form pan, so if you are not already yourself and need a good place to start.

Because cold cream cheese is not readily available, it must be very soft before you start assembling this recipe. I usually leave at the counter at least two hours before planning on baking. You can use any full-fat brand, but I like the Philadelphia Cream Cheese Blocks.

And you should also bring your cream at room temperature, because the batter made with cold ingredients does not come together easily.
For the chocolate, it will need to melt and cool slightly, working 10 minutes or so.
If you have a nut allergy, this cheesecake can be made without pecans. Just leave them out!
If you are making this pie ahead of time, it can be covered and stored in the fridge for up to 3 days or up to 2 months in the freezer.

Don’t worry if the piece is a little bit when you slice it! This is normal – especially for no-bake cheesecakes. However, cleaner slices can be made by making sure that you cut through the crust before lifting the piece up and from the pan. I do this by moving my knife back and forth before removing it.
Finally, you want to make sure that you refrigerate the cheesecake in the refrigerator for at least 6 hours before slicing and serving. Otherwise it will be too soft to slice.

Prep 30 mins cook 10 mins inactive 8 hours shop 8 hours, 40 minutes

This no-bake German chocolate cheesecake is full of insanity and such a treat! Featuring a crunchy Oreo cookie crust, creamy chocolate cheesecake filling, and coconut and pecan toppings … it’s a total showstopper! Bonus: You can make it up to 4 days in advance.

 

 

 

 

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Ingredients of German Chocolate Cheesecake-

For Chocolate Cookie Crust:
regular full-size package Oreo cookies, crushed into fine pieces (14.3 oz package)
4 ounces unsalted butter, melted

To make German Chocolate Cheesecake:
14 oz bit vert chocolate, roughly chopped
1 and 1/2 pound (680 g / 24 oz) full-fat cream cheese at room temperature
1 cup (198 g / 7 oz) granulated sugar
1/4 cup (53 g / 1 and 7/8 oz) light brown sugar, packaged
1 teaspoon Dutch-process cocoa powder
1 and 1/2 teaspoon vanilla extract
1 cup (8 oz) heavy cream, at room temperature
For German Chocolate Topping:
1/2 cup packed light brown sugar
1/2 cup heavy cream
2 ounces unsalted butter, cut into small pieces
2 large egg yolk
(1) chopped coconut is sweet in 7 oz bag
1/8 teaspoon salt
1 teaspoon vanilla extract
1/4 cup pecans, chopped

Instruction Of German Chocolate Cheesecake-

For Chocolate Cookie Crust:
Lightly smooth the bottom and sides of a 9-inch spring form pan.
In a large bowl combine the Oreo cookie pieces and melted butter, mix well.
Press the crust into a 9 “pie plate, press it in the middle and upwards. Place the crust in the freezer for 30 minutes.
To make German Chocolate Cheesecake:
Fill a medium pot one-third full of water and bring it to a low boil on medium heat.
Place a heatproof bowl that fits perfectly over the pan, but will not touch the simmering water above the pan.
Reduce the heat and pour the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicone spatula. Remove pot from heat, leaving a bowl of chocolate over hot water. Set aside until needed.
In the bowl of a food processor (or high-power blender), scrape down the sides of the bowl for about 2 minutes and pulse the cream cheese until completely smooth. Mix in both sugar and cocoa powder and give a smooth green. Add in vanilla and heavy cream and mix just until combined, about 20 seconds. Fold in chocolate until evenly combined.
Remove the bowl from the food processor and, using a rubber spatula, shake the filling several times to ensure that it is evenly mixed.
Remove the crust as a freezer. Scrape the filling over the crust and smooth the top.
Transfer the cheesecake to the refrigerator to chill for at least 6 hours.
For German Chocolate Topping:
In a small heavy saucepan, mix brown sugar, heavy cream and butter. Bring to a boil over medium heat, whisking constantly to dissolve the sugar. remove from heat.
Place the egg yolk in a small bowl, whisk a small amount of the hot cream mixture to temper the mixture, then return everything to the pan, whisking constantly. Stirring continuously, cook on a medium flame for 2 to 3 minutes; The mixture will thicken during this time. remove from heat. Stir in coconut and vanilla. Cool for 15 minutes.
Pour mixture over chocolate cheesecake and sprinkle with pecans. Refrigerate for at least 2 hours before cutting into slices and serving.

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